Allergy-Free Pumpkin Bread

I decided to bake something for our monthly library staff meeting. But the trick was finding a recipe that everyone could eat despite the many allergies we’ve got on board. Pumpkin bread seemed a perfect solution and all who tried it gave it a thumbs up.This easy treat starts with a basic gluten-free yellow cake mix. I used Hodgson Mill, but there are many to choose from, such as King Arthur or Betty Crocker. I’m a one bowl kind of gal, so I usually mix all dry ingredients together first.You can use a variety of spices or just 2 teaspoons of already mixed pumpkin pie spice. Next toss the vanilla into the oil and add that to the mixture. Now you’re ready to dump a can of pumpkin in and stir it up. Of course you could always cook a fresh pumpkin and scoop out two cups worth of flesh to use instead of canned. And if you prefer your batter to be a little moister, feel free to add ¼ cup of rice milk. If your diet allows, toss in an egg for even lighter results. Adding vanilla, milk, or egg, are all completely optional. Believe me, this cake tastes yummy whether you add them or not.
Last, but never least, stir in lots of chocolate chunks. Grease the bottom only of a 9” by 1 ½” pan (a dab of creamy coconut oil works great). Spread batter into the prepared pan and bake it in a 350°F oven for 40 minutes. If you can stick a toothpick into the center and have it come out dry, your bread is done. Using a knife, push cake away from pan edges after cooling 5 to 10 minutes. Tip the cake upside down onto a rack to cool completely before serving.For more recipes, click on Recipes & Crafts from the page menu. Hope you have many warm treats coming your way over the holidays!

P.S. After reading some comments, I realized I should add in a note about cooking gluten-free. If your friend or relative has Celiac disease, make sure there is no contamination in your kitchen before you begin baking. Gluten can be in so many ingredients where you might not expect it to be. Look for products that sport the certified gluten-free symbol. If you’re not sure, check the company’s website or give them a call. It would also be wise to use a pan that hasn’t already held regular gluten-filled cakes. Mixers, toasters, wooden spoons, and other types of equipment have an uncanny ability to hold onto invisible gluten. Your friend will thank you if you let them know the procedures you went through to make sure your offering is truly gluten-free.

Hello Marcia, I’ve never tried pumpkin in any form never mind in a cake, but this looks delicious. My eldest grandson has just been put on a gluten-free diet so this would be perfect for him. I didn’t know it was possible to buy gluten-free cake mix. I’m going to go and look for it next time I’m in town. Thanks for sharing the recipe. Your photos are excellent by the way.

There are so many options now for gluten-free dishes. If your grandson has Celiac (as opposed to just an intolerance) make sure everything you use for baking is definitely gluten-free. Unfortunately gluten can be everywhere, such as in some spices or in the cracks of an old cake pan. For products, look for the GF symbol and then you’ll know it’s okay. I’m thinking I’ll add a note about this to my post…. Good luck to your grandson, Barbara. I’m so sorry he has to deal with a GF diet; it will get much easier after he gets the hang of it.

Hello Marcia, Kip has been unwell for some time but so far the doctor has just advised a gluten-free diet. He has not put a label on the problem, but I would assume it will turn out to be Celiac disease.
Your PS is very helpful, thank you. I had no idea things in use in my kitchen (or indeed in his kitchen) could be contaminated. Time for a few new pots and pans me thinks!

Oh, that’s too bad. If it turns out to be an allergy or intolerance, rather than celiac, you might be able to be less meticulous about contamination. I’m surprised if they haven’t already tested him for it, since once you go GF, the antibody test isn’t as accurate. Sending lots of good health vibes to Kip. I hope he feels better real soon.

You are so thoughtful Marcia– making a beautiful cake that everyone could enjoy! It looks perfect for right about now. And I’m totally with you on sticking to one bowl– always try to keep down the dishes I have to wash in the end. I just know everyone at the staff meeting felt well cared for with that cake coming in the door… Are you cooking for Thanksgiving?? Having people in or going to someone’s house?? Whatever– I hope it’s a blessed time…

Hi Rhonda! Yes, we host Thanksgiving, just family and only nine this year. My son and his wife moved to Buffalo several months ago (they both work at the university there) and it will be great to have them home for a few days. Thanksgiving is one of my favorite holidays, hope yours is wonderful, too. I know you’ll be cooking at least one of your amazing recipes!

This pumpkin bread cake looks delicious! I make a pumpkin cookie recipe this time of year that I got from my teaching preschool days!. They were great to have for school, as we had so many children with allergies. I agree chocolate mixed with pumpkin is so good. I love your great photos of each step along the way. I will be making this for the holidays!
Thank you for another delightful post! 🙂

I can’t bake (seriously, have tried it many times but never worked out) but I love watching baking shows and reading my blogger friends’ exceptional bake process! Your pumpkin bread sounds delicious, Marcia. And I especially like how chocolates are added. (Didn’t think they’d be added to pumpkin pastry so that was a nice surprise.)

Dear Marcia, I wanted to let you know I’ve tagged you in the Sisterhood of the World Bloggers award. Joining in is entirely optional, and I completely understand if you don’t have the time to get involved. I must admit it took me some time to get to it, but once I did I had fun. Barbara x

Oh, yes, I can relate. Good luck with Christmas Brunch! p.s. The second time I made this, it was a bigger mix and I added an egg. I won’t again, it cooked through much better the first time (with no eggs). Either that or I should have used a bigger pan…

“Strykowski ably depicts Amy’s insecurity and self-doubt, Craig’s bravura and pain, and Miss Cogshell’s wisdom with a deft, convincing touch. In essence, Amy comes of age as she fights to find her voice in the outside world and shed some of her debilitating insecurity. Readers will cheer her on, and her splendid team, too.” –BOOKLIST

"The protagonist grows throughout the story, from a shy loner to having two friends and speaking her mind in front of her adversaries at school as well as to the whole town. …Amy is a reliable narrator and easily relatable.” –SCHOOL LIBRARY JOURNAL

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“To do a good deed, we can find friendship in the most curious of locations. “Call Me Amy” is a novel from Marcia Strykowski following the struggles of Amy Henderson, who finds an injured seal and seeks to nurse it, with the help of a scorned aging woman and an unusual youth. Set in the early 70s and exploring the essence of loneliness, “Call Me Amy” is a powerful read that should prove so very hard to put down, highly recommended.”—MIDWEST BOOK REVIEW

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For 13-year-old Amy Henderson, 1973 has been a lonely and uneventful year in her small Maine fishing village. With the help of a wounded seal pup, she gets to know Craig, who slinks around in an oversized army jacket. A new law against handling wild marine mammals brings suspense to the story. Where can they keep Pup until he heals? Their only hope is to trust Miss Cogshell, an elderly woman keeping to herself amidst jeers from the local kids, who catches them sneaking Pup into her woodshed in the middle of the night. Throughout the book, small challenges prepare Amy for her greatest one of all. A challenge that leads her to discover that everyone, herself included, has a voice worth hearing.